Doi Etsushiro | The Research Institute For Food Science Kyoto University

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概要

• 同名の論文著者
• The Research Institute For Food Science Kyoto Universityの論文著者

関連著者

• Doi Etsushiro

  The Research Institute For Food Science Kyoto University

• Doi Etsushiro

  The Research Institute For Food Science Kyoto Univesity

• Hirose M

  The Research Institute For Food Science Kyoto Univesity

• Hirose Masaaki

  The Research Institute For Food Science Kyoto Univesity

• OE Hideo

  The Research Institute for Food Science, Kyoto University

• Hirose Masaaki

  The Research Institute For Food Science Kyoto University

• Oe Hideo

  The Research Institute For Food Science Kyoto University:(present Address)shiga Junior College Of Cu

• KITABATAKE Naofumi

  The Research Institute for Food Science, Kyoto University

• Kitabatake Naofumi

  The Research Institute For Food Science Kyoto University

• Shibata Daisuke

  The Research Institute For Food Science Kyoto University

• Kitabatake Naofumi

  Research Institute Of Food Science Kyoto University

• Kitabatake Naofumi

  Research Institute For Food Science Kyoto University

• ISHIDA Atsunori

  Research Institute for Food Science, Kyoto University

• ISHIDA Atsunori

  The Research Institute for Food Science, Kyoto University

• NISHIZAWA Yuriko

  The Research Institute fo Food Science, Kyoto University

• Nishizawa Yuriko

  The Research Institute Fo Food Science Kyoto University

• Kitabatake N

  Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University

• Shibata D

  The Research Institute For Food Science Kyoto University

• Ishida Atsunori

  Research Institute For Food Science Kyoto University

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著作論文

• Physicochemical and Functional Properties of Hen Ovalbumin Dephosphorylated by Acid Phosphatase(Food & Nutrition)
• Thiol-dependent Gelation of Conalbumin in the Presence of Denaturant(Food & Nutrition)
• Thiol-dependent Gelation of Conalbumin: Use of Thiosalicylic Acid and Its Removal from the Gel(Food & Nutrition)
• Effects of Anions on the Thiol-dependent Gelation of Conalbumin(Food & Nutrition)
• Conformation Changes and Subsequent Gelation of Conalbumin by a Thiol Reagent(Biological Chemistry)
• Properties of Ovalbumin Limited-proteolyzed by Pepsin on Heating(Food & Nutrition)
• Purification and Characterization of Rice Embryo BAPAase (Benzoyl-L-arginine p-nitroanilide Hydrolase)
• A Novel Type of Substrate Specificity of Rice BAPAase (Benzoyl-L-atginine p-nitroanilide Hydrolase) with Mixed Endopeptidase and Carboxypeptidase

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